Chocolate Fondue 12 oz bittersweet chocolate, finely chopped
6 oz milk chocolate, finely chopped
1 cup Shamrock Farms Heavy Whipping Cream
¾ cup Shamrock Farms Vanilla Spice Eggnog
¼ cup Frangelico 4 tbsp hazelnut spread
2 tbsp unsalted Shamrock Farms butter
1 ½ tsp vanilla extract ¼ tsp kosher salt
¼ cup toasted hazelnuts, finely chopped
Cooking instructions
Combine Shamrock Farms Heavy Whipping Cream and Shamrock Farms Vanilla Spice Eggnog in a medium saucepan and bring just to a simmer. Do not boil.
Melt Chocolate:
Place the bittersweet and milk chocolates in a heatproof bowl. Pour the hot cream mixture over the chocolate bits. Let stand for 2 minutes, then slowly whisk from the center outward until completely smooth and glossy.
Add Remaining Ingredients:
Whisk in the hazelnut spread, butter, vanilla, and salt.
Add Frangelico:
Allow the chocolate mixture to cool slightly for about 1-2 minutes, then gradually whisk in the Frangelico (and optional bourbon).
Time To Serve:
Transfer the chocolate to a fondue pot and keep gently warm, ideally around 110-120°. Avoid overheating, which can cause the chocolate to become thick or separate.
Finish with finely chopped toasted hazelnuts over the top. Arrange the dipping accompaniments around the fondue with skewers or fondue forks. Enjoy!
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